Hi folks. I've just come across this nice little recipe for making dry carmelised sugar from plain old white granulated. For those of us that don't live in areas where unrefined sugar is cheaper than chips, anyone fancy trying to make a big batch and seeing what happens when used?
As a side note, the picture they have showing the different colours of the sugar given the different times reminded me very much of how I imagine the sugars in oak caramelise in a hot oven.
May not be that interesting, but I thought I'd share it anyway
Best place to start for newbies - click here - Courtesy of Cranky :-)
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